Fennel-sage pork burgers with provolone and sautéed peppers
Uncooked bell pepper(s)
1 cup(s), thinly sliced, any color
Uncooked red onion(s)
1 cup(s), sliced
1½ tsp, divided
1¼ tsp, divided
½ tsp, divided
1¼ tsp, finely chopped, divided
Red pepper flakes
Uncooked 96% lean ground pork
Reduced fat provolone cheese
3 oz, 4 (3⁄4-oz) slices
8 tsp, whole-grain variety
Light hamburger bun(s)
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In large nonstick skillet, heat oil over medium on stovetop. Add bell peppers, onion, 1⁄2 tsp fennel seeds, 1⁄2 tsp salt, and 1⁄4 tsp black pepper and cook, stirring frequently, until bell peppers are soft, about 8 minutes. Stir in 1⁄4 tsp sage, garlic, and crushed red pepper and cook, stirring constantly, until garlic is softened, about 1 minute more. Remove from heat and cover to keep warm.
- In large bowl, combine pork and remaining 1 tsp sage and 1 tsp fennel seeds. Shape meat into 4 (31⁄2-inch) patties. Season patties with remaining 3⁄4 tsp salt and 1⁄4 tsp pepper. Grill patties until instant-read thermometer inserted horizontally into centers registers 160°F, about 6 minutes per side. Top patties with cheese. Cover and cook until cheese is melted, about 30 seconds.
- To assemble burgers, spread 2 tsp mustard on each roll bottom, then top each with 1 patty, 1⁄4 cup peppers and onions, and roll top.
- Serving size: 1 burger